Make-Ahead Teriyaki Sauce
A sweet, savory keto teriyaki sauce to keep on hand for chicken, beef, veggies, and more
Instructions
1. Make the Sauce Base
- 1/2 cup tamari or coconut aminos
- 1/2 cup water
- 7 Tbsp monk fruit allulose blend
- 2 Tbsp rice vinegar
- 1/2 tsp toasted sesame oil
- 4 tsp minced fresh ginger
- 4 tsp minced fresh garlic (4 cloves)
In a small saucepan, whisk together the tamari, water, sweetener, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
2. Thicken
- 1 tsp xanthan gum
Sprinkle in the xanthan gum while whisking constantly to avoid clumps. Continue whisking and simmer 1 to 2 minutes, until slightly thickened — it will thicken further as it cools. Remove from heat and let cool.
3. Store
Transfer to a jar or airtight container and refrigerate. It's ready to drizzle, toss, or glaze whenever you need it.
Nutrition
Per Tbsp (makes about 1 1/2 cups)
- Calories5
- Total Fat0g
- Total Carbs1g
- Fiber0g
- Net Carbs1g
- Protein1g
Ways to Use It
- Pour over diced rotisserie chicken
- Toss with sliced steak and steamed broccoli
- Drizzle over grilled or baked salmon
- Stir into cauliflower rice or riced broccoli
- Use as a dipping sauce for lettuce wraps
- Glaze roasted Brussels sprouts or green beans
- Toss with sautéed shrimp and snap peas
Storage
Keeps in an airtight container in the fridge for up to 2 weeks. Freezes well in an ice cube tray for portioned use — pop out a cube or two whenever you need it, good for up to 3 months.